Preheat the oven to 450°F.

Soak the cashews and almonds in a bowl of hot water and set them aside while you prepare the cauliflower.

Toss the cauliflower florets with olive oil, turmeric, and salt until evenly coated. Spread them in a single layer on a large baking sheet and roast for 30 to 35 minutes, until tender and the edges are starting to char.

Drain the soaked nuts and place them in a blender with water, cardamom pods, rose water, and saffron. Blend until completely smooth — if the mixture isn't perfectly silky, pass it through a fine-mesh sieve to remove any grit.

Combine the Tomato Onion Masala, water, nutritional yeast, raisins, garam masala, red chili, and salt in a wide pan or braiser. Stir well and bring to a simmer over medium heat.

Stir in most of the nut cream, reserving about two tablespoons for the final garnish. Add the roasted cauliflower and simmer for about 5 minutes, allowing the sauce to thicken and the flavors to meld.

Taste and add more red chili or salt if needed.

Serve hot, topped with the reserved cream, chopped almonds, cashews, and cilantro.